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Beef Bourguignon

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“Elegant entree. I like to serve this at holiday time, or for company. You can make it ahead and reheat it, so it is hostess-friendly. This is Julia Chils' recipe, but I've simplified the directions.”
2hrs 30mins

Ingredients Nutrition


  1. Heat oil in large skillet.
  2. Add as many pieces of beef to the pan as will fit without crowding.
  3. Brown on all sides on fairly high heat.
  4. Add more oil if needed.
  5. Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
  6. Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
  7. Set casserole over heat.
  8. Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
  9. Bring to a simmer, taste, and salt if necessary.
  10. Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
  11. THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
  12. drain, and drop in cold water.
  13. trim ends off, and slip skins off.
  14. MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
  15. butter.
  16. Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
  17. Stir into stew, until blended and add mushrooms and onions.
  18. Cover and bake another 20-30 minutes, or until hot and bubbly.
  19. I serve this over noodles for an elegant holiday entree.

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